Relish Real Food!

Tag Archives: food

First of all, need I say more? This is the lovely view from our hotel in York, Maine. All we had to do was step out the front door and take this in. It is the epitome of a quaint, New England seaside town. This particular day was a bit dreary and the tide was coming in, so it feels a bit smaller than it actually is. I don’t mind that at all. It feels very cozy and intimate. Never fear though, the next day it was 80 degrees and sunny and quite crowded.

We stayed at the Union Bluff Hotel in the Annex, which is slightly more motel than hotel, as the rooms open up to the outside. Don’t let that deter you because every room in the Annex faces the ocean and has this view. We were extremely lucky as we booked on a Monday for a stay starting on Tuesday. I advise you not to wait until the last minute though. You could easily miss out on the opportunity to stay at this beautiful place. Rooms book a year in advance, sometimes three years in advance. We booked for next summer as we were checking out.

I can’t say enough about this property. The staff is friendly, accommodating, and helpful.

Now let’s get to the food. Lobster, lobster, lobster… Yes. I ate lobster every day, but not your everyday steamed lobster with drawn butter and a baked potato – not that there’s anything wrong with that. I was really impressed with the innovative ways in which I enjoyed lobster. There was the lobster taco that I enjoyed at Gaskin’s Barbecue and Lobster. I don’t care for aioli or mayo in any way, shape, or form, so I skipped the coleslaw and chipotle aioli, and had them put avocado sauce and kimchi on mine. Yes kimchi. It was awesome and didn’t over power the lobster meat at all. My daughter enjoyed the pulled pork very much and my husband loved the brisket. They get extra points for having gluten free rolls and clearly labeling the gf items on the menu. They also had an array of bbq sauces to try, ranging from vinegar based to tomato based. All were delicious.

Today we will address how to use up leftover veggies. Whether boiled, roasted, or just sliced and diced, there are always leftover veggies. We will call on a favorite, fast, and easy dish from Thailand and Vietnam to turn those veggies into appetizing packages. Summer Rolls are delicious, filling, and refreshing – and they’re really fun to make and eat.

Today’s International Idea is sure to become a leftover fiesta favorite. This is a new take on how to use up both turkey and cranberry sauce. In this case we are using the cranberry jelly that comes from a can, but any extra cranberry sauce will work.

Well actually all you really need are carrots, celery, onions, and a few other things to create delicious meals on a regular basis. You know how I feel about ingredients. They are affordable and enable you to prepare your own healthy meals whenever you please. I’ll give you two lists of things that you should keep on hand to make delectable dishes and a couple of easy peasy recipes to prove it.

I’m working under the assumption that you have salt, pepper, and sugar (or some kind of sweetener) on hand already.

Let me explain my rationale for these choices. There are certain bases that you can create for any number of dishes. I’m all about that base, ‘bout that base. Sorry I couldn’t resist. Here are some examples.

Mirepoix is a classic French combination of diced carrots, celery, and onions. It’s usually one part carrots, one part celery, two parts onion. For example, it would be ¼ cup of carrots, ¼ cup of celery, ½ cup onions. It’s a great start for soups and stews.

Trinity is classic in New Orleans cooking. It’s a combination of diced celery, onions, and bell peppers. I’m pretty sure you can’t make gumbo without it, although I’m not a gumbo expert.

Sofrito is a Latin base that is much more flexible in it’s ingredient list, but could include any or all of the following: onions, bell peppers, chilis, garlic, cilantro. The list goes on. There are as many variations as there are cooks.

Here is a short list of meals you can create with the ingredients listed above and, as promised, recipes follow. There are also links to recipes that I have provided previously on this site.

Combine all ingredients in a large pot. Simmer until vegetables are cooked through. Adjust seasonings to taste.

Note: Add any additional vegetables that you have on hand. This is a great way to use up leftover veggies. Just don’t cook them for as long as the raw ones. Feel free to add any herbs and spices that you like as well. You can even add some beans to bump up the protein and make the soup a more complete meal.

Variations

Gringa Style: Add 1 tsp. each of cumin and chili powder as well as ½ cup each of sliced zucchini and corn kernels. To finish, add some chopped cilantro. Some cooked black or pink beans would also be a delicious addition. (add approximately ½ cups of beans or more to your liking)

Italiano Style: Add 1 tsp. (or more to taste) of each dried basil and dried parsley. Add up to 1 cup zucchini and/or summer squash as well as some cooked white or garbanzo beans. (add approximately ½ cup of beans or more to your liking)

Preheat oven to 350 degrees. Cut bell peppers in half. Remove stems and seeds. Stuff with leftover Black Beans and Rice. Place peppers in baking dish. Cover with tomato sauce. Cover with aluminum foil. Bake for 20-30 minutes or until peppers are cooked and everything is heated through.

Note: If you really want to be efficient and save yourself another night of cooking, prep the peppers on the same night that you prepare the Black Beans and Rice. Double the recipe, if necessary. Set everything up in a baking dish, cover and refrigerate (or freeze). On a night when you don’t have time to cook, pop the baking dish in a 350 degree oven and cook through.

Okay, let’s just say that I LOVE hummus. It’s delicious, affordable, versatile, and crowd-pleasing. My husband and I have often made a meal of it with sliced veggies and pita bread or crackers. I personally use dried beans almost exclusively, but in this case I often make an exception. The recipe below is very straightforward and easy to remember so that’s the one I’m providing. It’s basically one of everything: 1 can of beans, 1 clove of garlic, 1 tsp. tahini, 1 lemon. Olive oil and salt as needed. It’s extremely easy to double the recipe. I wouldn’t make more than 2 cans worth (or ½ lb. dried) at a time as the food processor might not be able to accommodate more ingredients. You can also use this recipe if you have a mini-food-processor. The one of everything version is perfect. The only issue is that you can’t drizzle the olive oil while the processor is going. You have to add a little olive oil at a time and start and stop until you get the consistency you like.

Wash and dry lemons and zest them. Crush and peel garlic clove. Add drained beans, tahini, salt, lemon zest, and lemon juice (to taste) to the food processor. I like lemony hummus so I use a lot of lemon. Start processor and drizzle in olive oil until you get the consistency you like. Adjust seasonings. Serve with veggies, pita bread, crackers, chips. Hummus also makes a great sandwich or wrap. Spread bread with hummus and pile on whatever veggies you like.

Note: Tahini can have a seemingly high price tag when compared with the other ingredients. Keep in mind that a little goes a long way. It keeps in the fridge indefinitely, and even if you made hummus once a week, your supply would last from 6 months to 1 year. Also, you can skip it. It’s not mandatory but I think it adds a nice flavor. That being said, if I didn’t have tahini on hand, I would still make hummus.

Greens and beans are an Italian classic, especially escarole and white beans with lots of garlic. If you are not familiar with escarole, it resembles a thicker head of green leaf lettuce. It’s delicious and stands up to cooking, but can also be used in salads if it’s allowed a little time to marinate in it’s dressing. I love escarole but I also love cabbage, and I find it to be less expensive and more versatile. Since this is part of my Veganomics series, I’m going with the cabbage for this recipe. You can use any cabbage you like, green cabbage, savoy cabbage, or napa cabbage. These are the three most popular ones that I find readily available. I love savoy cabbage. I call it “medium” cabbage. Regular cabbage can be a little heavy and napa tends to be very light. While the savoy can be a little pricier than the green, I don’t mind spending a little extra and it still stretches a buck.

Even though we are basing this Veganomics series on the versatility and delicious nature of beans, I’d like to give you some ideas for using the leftover greens from the recipe below.

Slice it up for a lighter version of cole slaw

Chop or slice it and use it as a base for salad in place of your favorite lettuce

Add to soups, stews, or stir-fries to bump up the vitamins and fiber in your meal

Use it as a wrap in place of bread or tortillas

Use whole leaves as serving containers for dips at parties

As I’m writing this, I’m thinking that cabbage might play a big role in my next Veganomics series. More to come on that…

Rinse and then soak dried beans for at least a couple of hours or overnight, if possible. If you don’t have time to soak the beans, you can skip this step. Just keep in mind that it could extend your cooking time. Simmer for approximately 30 minutes to 1 hour until they are cooked through. Add about one teaspoon of salt to the beans about halfway through cooking. If using canned beans, skip this step.

Coat the bottom of a large sauté pan with oil. Over low heat, cook whole cloves of garlic until they are very soft. Remove them from the oil. Mash the garlic with a little salt to make a paste. At this point you can raise the cooking heat to about medium. Add the cabbage and cook until wilted. If the pan seems a little dry add some water. This will create some steam and quicken the cooking time without having to add extra oil. Remove cabbage from the pan. Add a little extra oil if needed and then sauté the white beans to heat through and soften up. Add in the mashed garlic and stir to incorporate with the beans. Add cabbage back in and cook until everything is heated through and cooked to your liking. Along the way add salt and pepper to taste. Pile on a serving platter. Just before serving you can drizzle lightly with a good quality olive oil and some lemon juice or balsamic vinegar. Use the red pepper flakes at any point during the cooking process or serve at the table for a finishing touch. Enjoy. Serves 4 as a generous main course portion or as a side dish for 6 – 8 people.

Leftover Tips

While this is delicious reheated, as is, for lunch or dinner, here are some other tasty options.

Turn it into a soup, by adding stock and veggies of your choice (i.e., diced potatoes, carrots, tomatoes) and simmering until the veggies are cooked through. Adjust seasonings and enjoy.

Toss it with pasta and sun-dried tomatoes and dress with some pasta water and olive oil.

Why Realish Food? Do I want you to eat food that’s only real-ish? No. That’s not it. I want you to relish real food. Get it?

Real + Relish = Realish.

Relish has a double meaning.

Rel-ish

noun: something savory or appetizing added to a meal, as pickles or olives

verb: to make pleasing to the taste

My mission is to get people to eat REAL food. I want to show you how to buy ingredients and make beautiful, real food. And I want you to (you guessed it) RELISH it. I’ll even teach you how to make a relish or two along the way.

I am excited to start this blog now. Spring has sprung and the farmer’s markets will be overflowing with an abundance of local, fresh, seasonal ingredients readily available to you.

I’m not a nutritionist. I’m not an expert in organic or sustainable food. I’m not waging war on the packaged food industry. I’m just someone who wants to eat well and feed my family the best food that I can find.

Along the way, I’ll introduce new ingredients and I’ll show you how to use them. I’ll share some of my favorite recipes. And eventually I’ll tell you the reasons why I cook heart-healthy, diabetic-friendly, allergy-free, and gluten-free options; sometimes all at once. And I’ll show you how delicious that can be. I’ll even show you vegetarian and vegan options that will delight the carnivores in your life. Okay, it might not delight them but it will make them complain less when you omit the meat from their meals.